Monday, June 6, 2011

Spinach Asparagus and Mushroom Quiche

10 ounces of cooked spinach (I use a whole bag of fresh spinach chopped and cooked down)
1 bunch of asparagus, chopped up
2 portabella mushroom caps, chopped up
4 eggs
1 cup cottage cheese
8 ounces feta cheese
1/2 to 3/4 cup shredded cheese-whatever kind you have or like (depending on how much cheese you like)
1 pastry shell (store bought or homemade whatever you prefer)

Preheat oven to 350 degrees
Toss spinach into pot of boil water to cook down.
After the spinach is cooked down, use a strainer to drain the water.  While the spinach is in the strainer use a spatula to squeeze the excess water out of the spinach. If the spinach has too much water, it will make the quiche runny.
Sautee asparagus and mushrooms in olive oil until just tender
Put the pastry shell in your pie pan and throw it in the oven for about 3-5 minutes.  I have found that cooking that shell for a few minutes prevents the crust from being soggy in the middle.
Combine cheeses and eggs in a bowl then fold in the asparagus, mushrooms and spinach.
Place all the ingredients in the the pie plate and cook for about 40 minutes or until the middle is firm.

I take a little extra of the shredded cheese and sprinkle it on the top for the last 5-10 minutes, just for a little extra :)

Add your own flair!   I like to play with my recipes so they don't become boring or expected...
-If you like things spicy try adding some jalapeƱos or Cajun spices
-add artichokes
-add chicken or pork sausage
-if you don't like mushrooms or asparagus, substitute the vegetables that your family enjoys!

Other varieties to try:
-green peppers, onions and sausage
-corn, red peppers and black beans
-eggplant, zucchini and summer squash

As always if you have a variety of this recipe that you love...please share it!!

Healthy Eatings,